Project Description
Ingredients
- 1 package (6 ounce) stuffing mix
- 1/2 cup butter, melted
- 3 medium zucchini, diced
- 3 Miller Poultry chicken breasts, cooked and cubed
- 1 can (10.75 ounce) condensed cream of chicken soup, undiluted
- 1 medium carrot, shredded
- 1/2 cup chopped onion
- 1/2 cup cheddar cheese
- 1/2 cup sour cream or nonfat plain greek yogurt
- Salt and pepper to taste
Cook Time: 40-45 min
Cooking Instructions
- Preheat the oven to 350° and grease a 11×7-inch baking dish.
- Combine stuffing mix and butter in a large mixing bowl. Set aside 1/2 cup to use later for the toppings. Add the remaining ingredients: zucchini, chicken, soup, carrot, onion, cheese and sour cream to the remaining stuffing mixture.
- Add the mixture to the baking dish and sprinkle the extra stuffing mixture on top. Bake uncovered until the casserole is bubbly and golden brown (about 40 minutes). Enjoy!
Ingredients
- 1 package (6 ounce) stuffing mix
- 1/2 cup butter, melted
- 3 medium zucchini, diced
- 3 Miller Poultry chicken breasts, cooked and cubed
- 1 can (10.75 ounce) condensed cream of chicken soup, undiluted
- 1 medium carrot, shredded
- 1/2 cup chopped onion
- 1/2 cup cheddar cheese
- 1/2 cup sour cream or nonfat plain greek yogurt
- Salt and pepper to taste
Cook Time: 40-45 min
Cooking Instructions
- Preheat the oven to 350° and grease a 11×7-inch baking dish.
- Combine stuffing mix and butter in a large mixing bowl. Set aside 1/2 cup to use later for the toppings. Add the remaining ingredients: zucchini, chicken, soup, carrot, onion, cheese and sour cream to the remaining stuffing mixture.
- Add the mixture to the baking dish and sprinkle the extra stuffing mixture on top. Bake uncovered until the casserole is bubbly and golden brown (about 40 minutes). Enjoy!
Handling & Preparation
Cooking Tips
Buying
-
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
Handling
-
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
For more tips, do’s and don’ts please visit:
Chicken Pieces Description |
Internal Thermometer Temperate | Approximate Cooking Time (Per Pound) at 350°F |
---|---|---|
Bone-In Leg Quarters Thighs Breast/Split Breast |
170°F | 15-20 minutes 15-20 minutes 20-25 minutes |
Boneless Thighs Breast/Split Breast Tender Strips |
165°F | 10-15 minutes 15-20 minutes 10 minutes |
Whole Chicken Fryer/Broiler 3-4 lbs Roaster 5-7 lbs |
180°F | 1 – ½ hours 1 ½ – 2 ¼ hours |
Handling & Preparation
Cooking Tips
Buying
-
- When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
- Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
- Try to head straight home to keep the chicken cold and place in your refrigerator right away.
- Look for product that is still within the use by date
- When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.
Handling
-
- Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
- Use any chicken within two days of purchase.
- When preparing
- Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
- Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
- Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
- Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.
For more tips, do’s and don’ts please visit:
Bone-In Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 170ºF
- Leg quarters – 15-20 minutes per pound
- Thighs – 15-20 minutes per pound
- Breast/Split Breast – 20-25 minutes per pound
Boneless Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 165ºF
- Thighs – 10-15 minutes per pound
- Breast/Split Breast – 15-20 minutes per pound
- Tender Strips – 10 minutes per pound
Whole Chicken:
Cook at 350ºF until internal thermometer temperature of chicken is 180ºF
- Fryer/Boiler 3-4 lbs – 1.5 hours per pound
- Roaster 5-7 lbs – 1.5-2.25 hours per pound